Thinly pare ripe peaches. Cut in quarters and remove pits. Place
peaches in a preserving kettle with 1/2 cup of water; heat slowly,
stirring occasionally. When fruit has become tender mash not too fine
and to every three pounds of peaches (weighed before being cooked)
allow 1-1/2 pounds of granulated sugar. Cook sugar and fruit together
about three-quarters of an hour, stirring frequently, until marmalade
looks clear. Place in pint glass, air-tight jars. Aunt Sarah always
preferred the "Morris White," a small, fine flavored, white peach,
which ripened quite late in the fall, to any other variety from which
to make preserves and marmalade.